Vietnamese crab and fish maw soup or Súp Bong Bóng Ca' Cua is a type of egg-drop soup. This soup is often served as an appetizer at weddings or anniversaries. The simplicity of the ingredients and their muted white color are the things that make the soup so elegant for these special occasions.

Ingredients: chicken borth, crab meat, fish maw, mushroom, squail eggs, eggs. Contains sesame oil, cilantro.

2 gallons for 16 servings.

1 gallon for 8 servings.